FROZEN MUSHROOMS. 1. SELECTION OF THE MOST SUITABLE TREATMENT FOR PREVENTING THEIR BROWNING.
[In Spanish. / En espagnol.]
Author(s) : FUSTER C., PRESTAMO G., ESPINOSA J.
Type of article: Article
Summary
QUICK BLANCHING OF MUSHROOMS IN BOILING WATER AND IMMERSION IN A POTASSIUM METABISULFITE SOLUTION PRIOR TO FREEZING. THESE TREATMENTS PREVENT DISCOLORATION.
Details
- Original title: [In Spanish. / En espagnol.]
- Record ID : 1983-0993
- Languages: Spanish
- Source: Aliment. Rev. Tecnol. Hig. Aliment. - vol. 19 - n. 131
- Publication date: 1982
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Vegetables
- Keywords: Mushroom; Blanching; Frozen food; Colour; Freezing
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THE PROCESSING OF QUICK-FROZEN AND FROZEN VEGET...
- Author(s) : GUO Y.
- Date : 1986/03
- Languages : Chinese
- Source: J. chin. Assoc. Refrig. - n. 1
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Tiefkühlware gewinnt für Valenzia immer mehr an...
- Date : 2000/08
- Languages : German
- Source: Tiefkühl-Rep. - vol. 28 - n. 8
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BLANCHING PROCESS FOR VEGETABLES PRIOR TO FREEZ...
- Author(s) : POSTOLSKI J.
- Date : 1985
- Languages : Polish
- Source: Chlodnictwo - vol. 20 - n. 2
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EFFECT OF BLANCHING AND STORAGE TEMPERATURE ON ...
- Author(s) : HEGEDUSIC V., BLAZEVIC B., FRANOTOVIC M.
- Date : 1988
- Languages : Serbo-croatian
- Source: Hrana Ishr. - vol. 29 - n. 4
View record
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PHYSICAL AND CHEMICAL PROPERTIES OF QUICK-FROZE...
- Author(s) : LENARTNE-DEVANYI M., ILLYESNE-OTVOS M.
- Date : 1981
- Languages : Hungarian
- Source: Elelmez. Ip. - vol. 35 - n. 6
View record